Slicing And Shredding Cheese, Soft, Hard

It requires less kneading after the ingredients are mixed. Although

30 seconds is usually sufficient, 60 to 90 seconds gives better results if the machine does not slow down. Except for kneading, described below, the processing procedures and use of the DOUGH button are the same for both types of dough.

Machine capacity:

Recommended maximum amount of flour is 6 cups of all-purpose flour or

3-1/2 cups of whole-grain flour. If a bread dough calls for more than the recom- mended amounts of flour, mix and knead it in equal batches. Do the same for sweet doughs that call for more than 3-1/2 cups

of flour.

Using the right blade:

Use the metal dough blade when the recipe calls for more than 3-1/2 cups

(17-1/2 ounces) (875 ml) of flour. Use the metal chopping blade when a recipe calls for less than

3-1/2 (875 ml) cups of flour.

Because the metal dough blade does not extend to the outside rim of the work bowl, it cannot pick up all the flour when small amounts are processed.

Measuring the flour:

It’s best to weigh it. If you don’t have a scale, or the recipe does not specify weight, measure by the stir, scoop and sweep method. Use a standard, graduated dry measure, not a liquid measuring cup.

With a spoon or fork, stir the flour in its container. Do not measure flour directly out of the bag; it is too packed to get an accurate measure. With the dry measure, scoop up the flour so it overflows. With a spatula or knife, sweep excess flour back into the container so the top of the measure is level. Do not pack flour into

the dry measure.

Proofing the yeast:

The expiration date is marked on the packages. To be sure your yeast is active, dissolve it in a small amount of warm liquid (about 1/3 cup [75 ml] for one package of dry yeast). The temperature of liquid used to dissolve and activate yeast must be between 105˚ and 120˚F(40˚C and 48˚C).